Fish Recipes

Mackerel, a lovely oily fish, is delightfully hard to overcook. It’s often sold frozen, especially in Japanese markets, so allow a day for defrosting if you’ve purchased it in that form. If you can’t find mackerel, choose another oily fish: Black cod and wild sockeye salmon will both work, though they require a longer cooking time. You may want to try cooking them in steaks with this broiling method; the bones lend extra flavor and keep the fish from falling apart, too.

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish’s assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.